Mother's Bavarian Pot Roast

This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles.

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• 5  lbs  chuck roast or 5  lbs rump roast or 5  lbs sirloin tip roast
• 2  tablespoons canola oil
• 1  tablespoon cinnamon
• 1  tablespoon sugar
• 1  tablespoon vinegar, Apple Cider
• 1  cup water
• 12  ounces beer
• 1  cup tomato sauce
• 2⁄3 cup yellow onion, chopped
• 1  bay leaf
• 1 1⁄2 teaspoons salt
•  flour (to dust meat and to thicken gravy as needed)
•  salt
•  pepper

Directions

1. Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
2. Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
3. Thicken the gravy with flour.
4. Sliced mushrooms may be added to gravy.
5. I is nice served over wide egg noodles.